Acorn-cacao can be prepared by mixing 10 parts of pure cacao mass, 20 parts defatted cacao powder, 5 parts roasted barley meal, 35 parts of the meal from shelled and roasted acorns (or 10 parts of an aqueous extract of roasted acorns), 30 parts powdered sugar, and 2 parts pure calcium phosphate. =Acorn-chocolate= is a mixture of 100 parts shelled and roasted acorns with 500 parts sugar and 400 parts cacao mass in addition to spices. =Acorn-malt-cacao (Dieterich)= is prepared by mixing 1 kilo of acorn malt extract (Dieterich-Helfenberg) with 6 kilos of sugar (dust), and 3 kilos defatted cacao. =Acorn-malt-chocolate (Dieterich)= is prepared by accurately mixing 2 kilos acorn malt extract (Dieterich-Helfenberg) with 3½ kilos of powdered sugar and 4½ kilos of cacao mass. =Albuminous chocolate and cacao.= Riquet & Co. of Leipsic have protected a process by various patents[239] for “The production of a tasty and genuine chocolate or cocoa powder[240] rich in albuminous constituents.” The kernels of the thoroughly roasted bean are worked up with a mixture (?) of water and dry albumen, allowed to stand for some time, the water evaporating, and then the beans are worked up once more. Instead of water an aqueous sugar solution may also be employed, and further the addition of albumen may occur at any stage[241] and in particular when sugar solution is first taken, then the albumen and sugar necessary for the chocolate mixed up, and finally the cacao material (with additions of cacao oil) added. Still better (than the sugar solution) would it be, if the albumen were incorporated in the chocolate or cocoa material in the form of a mixture with some emulsion (!), especially a mixture with milk. =Barley-chocolate= is prepared by mixing 1 kilo of prepared barley meal[242] 4½ kilos powdered sugar and 4½ kilos cacao mass. The moulded chocolate is to be coated with varnish. =Cacao and chocolate preparations containing milk= are prepared according to A. Denayer, Brussels (German patent No. 112220, 4 February 1899) by evaporating, in the open air, a mixture of milk and sugar to the consistency of cream, and to the hot mass, defatted or not defatted cacao is added in the form of powder. The resulting mixture is spread out in thin layers and exposed to the influence of a temperature of 80-100°C. in a rarefied atmosphere, then finally completely dried at a lower or ordinary temperature under the same conditions. =Cacao-egg-cream= (so called African punch) is thus prepared: 10 yolks of eggs are beaten up with 300 grammes of syrup (1 part sugar to 2 parts water) and, whilst being continually whisked up, 500 grammes of cacao essence (see next paragraph) are added. The whole is to be iced before being consumed.